Rasberries Chocolate cake

Raspberry Chocolate Cake Recipe

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

For the Raspberry Filling:

• 1 ½ cups (225g) fresh raspberries (or frozen raspberries, thawed)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

For the Chocolate Ganache Frosting:

• 8 oz (225g) semi-sweet chocolate, chopped
• 1 cup (240ml) heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For Decoration:

• Fresh raspberries
• Shaved chocolate or chocolate curls (optional)

Instructions:

Step 1: Prepare the Chocolate Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom with parchment paper to ensure the cakes don’t stick.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Mix the Wet Ingredients: In a separate bowl, whisk the eggs, milk, oil, and vanilla extract together. Once mixed, pour the wet ingredients into the dry ingredients. Stir until just combined. The batter will be thick.
4. Add Boiling Water: Slowly add the boiling water to the batter. Stir until smooth. The batter will be quite thin, but that’s normal—it helps to create a moist cake.
5. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Step 2: Prepare the Raspberry Filling

1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and release their juices, about 5-7 minutes.
2. Thicken the Filling: In a small bowl, dissolve the cornstarch in water to create a slurry. Pour the slurry into the saucepan with the raspberries, and cook for another 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and let the filling cool completely before assembling the cake.

Step 3: Prepare the Chocolate Ganache Frosting

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
2. Melt the Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Then, stir until the chocolate is completely melted and smooth.
3. Add Butter and Vanilla: Stir in the butter and vanilla extract until glossy and well incorporated. Let the ganache cool for 10-15 minutes before using. It should thicken slightly but still be spreadable.

Step 4: Assemble the Cake

1. Level the Cakes: If the cakes have domed tops, use a serrated knife to trim them so they’re flat. This will make stacking them easier and neater.
2. Add Raspberry Filling: Place one cake layer on your serving plate or cake stand. Spread an even layer of raspberry filling over the top, leaving about ½ inch of space around the edges to prevent it from spilling out when you add the second layer.
3. Top with the Second Layer: Carefully place the second layer of cake on top of the raspberry filling. Press down lightly to secure the layers.

Step 5: Frost the Cake

1. Apply the Ganache: Pour the ganache over the top of the cake, allowing it to drizzle down the sides. Use an offset spatula or a knife to spread it evenly over the top and sides of the cake.
2. Decorate: Once the ganache has been applied, garnish the top of the cake with fresh raspberries. If you want to get extra fancy, sprinkle the cake with chocolate curls or shavings for a touch of elegance.

Step 6: Chill and Serve

1. Chill the Cake: Transfer the assembled cake to the refrigerator and allow it to chill for at least 1 hour to set the ganache and filling.
2. Serve: Slice and serve this indulgent raspberry chocolate cake. Enjoy the contrast of rich chocolate cake, tangy raspberry filling, and smooth ganache frosting.

Tips for Success:

• Room Temperature Ingredients: Ensure the eggs, milk, and butter are at room temperature for a smooth batter and better cake texture.
• Ganache Consistency: If your ganache is too runny, let it cool slightly longer. If it hardens too much, you can gently reheat it over a double boiler or in the microwave in 10-second increments.
• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. You can also freeze individual slices wrapped in plastic wrap for up to 2 months.

This Raspberry Chocolate Cake is an irresistible dessert with the perfect combination of sweet and tart flavors. The moist chocolate cake complements the juicy raspberry filling, while the rich chocolate ganache frosting adds a decadent finish. This cake is ideal for birthdays, celebrations, or any time you want to impress with a homemade dessert!